Surface Disinfection PUBLIC HEALTH AND

EMERGENCY SERVICES

with Chlorine (Bleach)

Fact sheet for operators of facilities such as child
care centres and residential facilities

Disinfection is the process of destroying disease-causing microorganisms on surfaces and inanimate objects. Disinfection is only effective if the following steps are followed:
• Thoroughly clean the surface and allow to dry • Prepare the bleach solution fresh daily • Apply enough bleach solution so all surfaces stay
• Choose the appropriate bleach recipe from the chart • When preparing the solution, add the bleach to the wet for the required contact time
below water
Note: For recipes with greater than 200 ppm chlorine, rinse surface with potable water after the contact time has elapsed.
The bleach recipe uses unscented bleach that contains 5.25% sodium hypochlorite (50,000 parts per million available chlorine). Recipe volumes have been rounded to the
nearest measurement. To determine another recipe, use the chlorine dilution calculator provided by Public Health Ontario (Chlorine Dilution Calculator).

When to clean and disinfect Concentration Recipe Contact time Surfaces to clean and disinfect
Everyday use and no rinse required 200 ppm Mix 1 teaspoon (5 millilitres) of bleach into 4 cups (1 litre) of water Air dry Food contact surfaces
Everyday use 500 ppm Mix 2 teaspoons (10 millilitres) of bleach into 4 cups (1 litre) of water 1 minute • Toys
• Diaper change tables
• Water play tables
• Animal cages
Minor blood or body fluids (drops) 500 ppm Mix 2 teaspoons (10 millilitres) of bleach into 4 cups (1 litre) of water 2 minutes • Bathroom surfaces
Everyday use 1000 ppm Mix 4 teaspoons (20 millilitres) of bleach into 4 cups (1 litre) of water 1 minute • Chairs
• Counter tops
1. Major blood or body fluids 1000 ppm Mix 4 teaspoons (20 millilitres) of bleach into 4 cups (1 litre) of water 30 minutes • Door handles
2. Confirmed bacterial, viral or yeast 5000 ppm Mix 20 teaspoons (100 millilitres) of bleach into 4 cups (1 litre) of 10 minutes • Light switches
infection of the following pathogens: water • Sink faucet handles
• Clostridium difficle • Tables
• Mycobacteria tuberculosis • Telephones
• Norovirus • Toilet seat and flush handles
• Hepatitis A virus • Wall around toilet
• Rotavirus • Vinyl mattress covers
• Coxsackie Virus (Hand, Foot and
Mouth Disease)
• Rhinovirus (Common Cold)
• Candida

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References:
R.R.O. 1990, Regulation 562, Food Premises. Available online at www.e-laws.gov.on.ca/html/regs/english/elaws_regs_900562_e.htm
Grenier, D., & Ludac, D. (2008). Well Beings, A Guide to Health in Child Care. Ottawa: Canadian Paediatric Society.
PIDAC. (2012). Best Practices for Environmental Cleaning for Infection Prevention and Control. Available online at:
www.publichealthontario.ca/en/eRepository/Best_Practices_Environmental_Cleaning_2012.pdf
PIDAC. (2013). Best Practices for Cleaning, Disinfection and Sterilization in All Health Care Settings. Available online at:
www.publichealthontario.ca/en/eRepository/PIDAC_Cleaning_Disinfection_and_Sterilization_2013.pdf
Rutala, W., Weber, D., & HICPAC. (2008). Guideline for Disinfection and Sterilization in Healthcare Facilities. Retrieved 10 30, 2013, from CDC: www.cdc.gov/hicpac/pdf/
guidelines/Disinfection_Nov_2008.pdf

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Alternate formats of this document are available upon request.

Region of Waterloo Public Health

Health Protection and Investigation
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519-575-4400 n
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